Puerto Rican Style Beans are hearty red beans simmered in an aromatic sauce with bold flavors. Quick, easy, and simply delicious. If you love easy, tasty, meat-free meals, you’ll love these Puerto Rican Beans.
This hearty stew boasting red beans simmered in tomatoes, onions, garlic, bell pepper, spices, and chunks of potatoes fuses Caribbean flavors beautifully.
Not only are beans nutritious and cheap, they’re incredibly tasty. This straightforward recipe is so delicious that my carnivore brother ate it all and never missed the meat.
Content…A Great Make Ahead |
Beans Are Great Make-Ahead Meals
Who doesn’t need more hours in a day? I wish I could add at least three, two for sleeping and one for cooking. So here are some time-saving tips.
Dry beans are one of the most economical proteins you can serve your family. Making them from scratch is super simple and almost hands-off. I make a huge batch and freeze them in meal-size portions. Pure and simple:
- Soak your beans overnight in fresh water. Some experts say to soak them for 48 hours, changing the water every 12 hours for better digestion.
- Drain the beans and put them in a large stock pot. Add broth (or water) and seasonings (I always include onion, garlic, and bay leaves).
- Simmer as long as they need to soften. About 10 minutes before they’re done, add salt to taste.
- Cool and store in the refrigerator or freezer. Then you’re ready to enjoy beans Puerto Rican style any time you want.
What You Need
- Seasonings – Onion, garlic, cumin, jalapeno (not traditional, so feel free to omit it), fresh cilantro, smoked paprika, bell pepper, cayenne, and a bay leaf sauteed in a little oil really ramp up the flavor factor. Tomato sauce goes in a little later as a flavor enhancer.
- Beans – Red or kidney beans are the protein for this dish, but you can use whatever beans (pink beans, pinto beans, black beans, etc.) you have. Make your own beans from scratch or open a few cans.
- Broth – You’ll need some liquid for the stew, but feel free to use beef, chicken, or vegetable broth.
- Potatoes turn this delectable stew into a one-pot meal.
- Sazón Goya is a traditional Latin and Caribbean seasoning used to flavor stews, soups, and protein. It’s available in Latino markets, major supermarkets, and on Amazon. I usually use the one with culantro y achiote, but you can use your favorite flavor.
- Herbs – Fresh cilantro or parsley leaves make a beautiful garnish, but don’t feel obligated.
How to Make Puerto Rican Style Rice
- Saute – Heat the oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper, cayenne, and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent (5-7 minutes). Do not brown. (Photos 1-3)
- Assemble – Add the beans, broth, potatoes, tomato sauce, Sazón Goya, and salt. Bring to a boil. (Photo 4)
- Simmer – Reduce the heat, cover, and gently simmer for 15-20 minutes or more until potatoes are tender.
- Adjust seasonings and thickness to your preference with broth and spices.
- Serve – Take off the heat and serve hot with rice or tostones.
Recipe Tips and Notes
- Smash half an onion and a couple of cloves of garlic and add it to the soaking water. The extra flavor soaks into the dried beans for even more deliciousness.
- You can totally stew beans in a pressure cooker or slow cooker. A pressure cooker takes about 15 minutes on high to cook soaked beans, then natural pressure release. A slow cooker takes 6-8 hours on low.
- Making stew with cooked or canned beans in a slow cooker or Instant Pot is also super easy. Assemble all the ingredients and cook for 3-4 hours on high or 5-6 hours on low in your crock pot. Or 3-5 minutes on high pressure in your pressure cooker.
Make-Ahead and Storage Instructions
As mentioned above, this is an excellent make-ahead recipe. Let it cool after it’s done, and store it in airtight containers in meal-sized portions. I prefer Tupperware-style containers you can squeeze the air out because food lasts longer. Then, your beans will stay fresh for 4-5 days in the refrigerator or 4-5 months in the freezer.
What to Pair With Puerto Rican Style Beans
A traditional Puerto Rican meal requires serving this over rice. Coconut jasmine rice is delicious, and so is a simple basmati rice recipe. A side of tostones isn’t required, but it is very welcome. Then, finish it off with a rum-spiked coquito or arroz con leche for dessert.
More Incredible Puerto Rican Recipes to Try
- Arroz con Pollo (Rice with Chicken)
- Pernil (Slow-Cooked Pork)
- Pasteles
- Coquito
- Puerto Rican Rice and Beans
- Arroz con Gandules
Watch How to Make It
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Puerto Rican Style Beans
Ingredients
- 2 tablespoons (30ml) or more canola oil
- 1 medium onion, chopped
- 2-3 teaspoons (10-15g) garlic, minced
- 1 teaspoon (3g) cumin
- ½-1 small jalapeno, seeded and minced (optional)
- 1 tablespoon (1-2g) fresh cilantro or parsley, finely chopped
- 1 teaspoon (3g) smoked paprika
- 1 medium bell pepper, chopped
- ¼-½ teaspoon (.5-1g) cayenne pepper
- 1 bay leaf
- 4 cups (920g) cooked red beans (or three 15-ounce cans, rinse and drained)
- 2 cups (479ml) or more broth (vegetable, beef, or chicken)
- 1 medium-large potato, peeled and chopped
- ¼ cup (85g) tomato sauce
- 1 packet Sazón Goya with coriander (any Sazón without annatto)
- salt to taste
- fresh cilantro or parsley leaves (optional for garnishing)
Instructions
- Heat the oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper, cayenne, and bay leaf. Sauté, stirring occasionally, until the onions are soft and translucent (5-7 minutes). Do not brown.
- Add the beans, broth, potatoes, tomato sauce, Sazón Goya, and salt. Bring to a boil.
- Reduce the heat, cover, and simmer gently for 15-20 minutes or more until potatoes are tender.
- Adjust seasonings and thickness to your preference with broth and spices.
- Remove from heat and serve hot with rice and or tostones.
Tips & Notes:
- Smash half an onion and a couple of cloves of garlic and add it to the soaking water. The extra flavor soaks into the dried beans for even more deliciousness.
- You can totally stew beans in a pressure cooker or slow cooker. A pressure cooker takes about 15 minutes on high to cook soaked beans, then natural pressure release. A slow cooker takes 6-8 hours on low.
- Making stew with cooked or canned beans in a slow cooker or Instant Pot is also super easy. Assemble all the ingredients and cook for 3-4 hours on high or 5-6 hours on low in your crock pot. Or 3-5 minutes on high pressure in your pressure cooker.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Daniel says
Making these beans tonight and noticed a few discrepancies in the recipe. I’ve quadrupled your recipe as I am making this dish for 12 people. Added only 3 packets of Sazon, 4 cups of broth, and 8 cans of beans. It seems awfully brothy and not very “tomatoey”. Any advice on how to thicken it up without losing flavor? Thank you!
P.s. Just an FYI…the directions never say when to add the bell pepper.
ImmaculateBites says
Sorry , at this stage anything you add to thicken up the beans would somehow lose it’s flavor. Next time maybe add more potatoes and less broth. Will update recipe . Thanks!
Marla says
Take some of the liquid out and add some olive oil, it’ll help to thicken the beans without changing the flavor.
Nicora says
The longer you cook any bean the skins will naturally thicken themselves. Especially when starting with a dry bean that is soaked. Since you used a canned bean if your looking for a way to thicken just reserve about half a cup maybe more depending on how thick you want them mash then with the back of a fork until they are pasty with a few tablespoons of your broth, add them back to your pot and stir.
ImmaculateBites says
Thanks for sharing Nicora.
Douglas says
Made this, this weekend, huge hit with my wife and neighbor, sharing this recipe with my vegetarian friend now. I also made the Pernil over pigeon peas and rice.
ImmaculateBites says
Awesome! Thanks for sharing !!! So glad you liked them all.
Renee says
This looks interesting. I’m Puerto Rican and I’ve never had potatoes or jalapeños in my beans, but I’m sure it’s a twist you concocted. I’m sure it’s delicious. May I suggest that you add pumpkin pieces to your beans one day. If you don’t find the Latin type of pumpkin, butternut squash will do. It’s delicious. I hope you try it and like it.
ImmaculateBites says
Definitely going to try it out . I do love the Latin pumpkin and they are available in most markets in my neck of the wood. So can’t wait. Thanks for sharing Renee !!!
Neyssa says
This looks amazing! So similar to how I make my own beans. Que Rico!
ImmaculateBites says
Awesome! It’s really tasty this way!
Shelley Cottrill says
I’ve made this dish several times now and it is a hit with the teenagers! I try to make nutritious meals without having meat all the time.
Anita Collins says
My kids and I love it!
ImmaculateBites says
AWESOME!!! Thanks for letting me know.
Tracey says
I just wanted to let you know that I have this dish simmering on the stove right now. I HAD to sneak me a little bite…these are delicious. Can’t wait until I can eat a bowl full. Just waiting on my tostones to bake up in the oven. Thanks for this recipe!
ImmaculateBites says
My Pleasure! Thanks or taking the time to share your thoughts with us.
Shelley cottrill says
I have made this three times this month alone. The son in law and granddaughter would eat this morning, noon and night! I serve it with tahdig (crispy rice) and warm naan bread. Delish!
ImmaculateBites says
AWESOME! Thank you for taking the time to share your thoughts with us.
Angela says
Made this tonight! Super delish!
ImmaculateBites says
Awesome!!! Thank you for taking the time to share this with us.
Abi says
my favourite dish is rajma (kidney beans)
Ashley says
Rajma is delicious!
ImmaculateBites says
Agree!
Sara @ Life's Little Sweets says
I love beans, they are one of my favorite comfort foods, thank you for sharing this recipe, pinning for later!
Bintu | Recipes from a Pantry says
I absolutely LOVE Sazon seasoning and used to put it in my chili all the time! I’d absolutely serve this over rice and not miss the meat one bit. Thanks for the recipe!
Jessica {Swanky Recipes} says
The hubs loves red beans and rice but I find it kind of bland. This recipe seriously sounds so amazing with all the fresh herbs and seasoning. Pinning for later and probably making it next week, yum!
Peter @ Feed Your Soul Too says
Love the spices of this bean dish.
Sam | Ahead of Thyme says
This sounds sooo good right now!! Saving this recipe! Thanks!!